Which icing technique is traditionally used for finishing petits fours?

• A. Royal icing
• B. Buttercream
• C. Ganache
• D. Poured fondant

Answer: (D)

Finishing petits fours relies on a thin, glossy glaze that forms a smooth, even surface. Poured fondant is heated to a pourable state and poured over chilled petit four shells, covering them completely and then setting to a firm, glassy finish. This method gives that classic, flawless look and a surface that holds decorations well. Royal icing dries hard and is typically used for piping or decorative details rather than the even glaze on the entire surface. Buttercream is too soft and won’t set into a stable shell, and ganache, while workable, doesn’t provide the same traditional, glassy finish. So the traditional technique for finishing petits fours is poured fondant.